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Macrell gyda Ffenigl (Mackerel With Fennel)

Macrell gyda Ffenigl (Mackerel With Fennel) is a modern Cymric (Welsh) recipe for a classic dish of pan-fried mackerel served with a bechamel sauce flavoured with fennel. The full recipe is presented here and I hope you enjoy this classic Welsh version of: Mackerel With Fennel (Macrell gyda Ffenigl).

prep time

15 minutes

cook time

15 minutes

Total Time:

30 minutes

Serves:

Rating:

Tags : Sauce Recipes Herb Recipes British Recipes Cymric/Welsh Recipes

Original Recipe

Mae hwn yn bryd clasurol a syml o fecryll wedi'i ffrio mewn padell wedi'i weini ar saws bechamel wedi ei flasu gyda ffenigl sy'n gwneud pryd swper neu amser cinio syml a chyflym.

Cynhwysion:

4 macrell
1 llwy fwrdd o ddeilgeinciau ffenigl ffres wedi'u torri'n fân (gwyllt neu ardd)
halen a phupur du wedi'i falu'n ffres, at flas
60g o fenyn
4 dailgeinc o ffenigl, i addurno

Ar gyfer y Saws:
2 lwy fwrdd o ddailgeinciau ffenigl, wedi'u torri'n fân
300ml bé saws bechamel, poeth

Dull:

Glanhewch y pysgod yn drylwyr ac yna torrwch ddwy slaes yn y rhan fwyaf trwchus o'r cnawd ar y ddwy ochr. Ysgeintiwch gyda'r ffenigl wedi'i dorri cyn sesno'n dda gyda halen a phupur. Brwsiwch y mecryll â menyn wedi'i doddi. Hefyd brwsiwch babpur arian neu'ch padell gril gydag ychydig o fenyn, fel nad yw'r pysgodyn yn glynu wrth goginio. Gosodwch y pysgod o dan y gril, a choginiwch am 5-6 munud bob ochr, yn agos iawn at y gril i ddechrau ac ymhellach i ffwrdd pan fydd y croen wedi'i serio ac yn grimp. Yn y cyfamser, paratowch y saws béchamel a throwch y dailgeinciau ffenigl i fewn. I weini, trefnwch bwll o'r saws ffenigl ar bedwar plât. Gosodwch y macrell ar ei ben, cyn addurno'r pysgod gyda deilgeinciau ffenigl ac yna llwyo drosodd ychydig mwy o'r saws ffenigl.

English Translation

This is a classic and simple dish of pan-fried mackerel served on fennel-flavoured bechamel sauce that makes a simple and quick supper or lunchtime dish.

Ingredients:

4 mackerel
1 tbsp finely chopped fresh fennel fronds (wild or garden)
salt and freshly-ground black pepper, to taste
60g (2 oz) butter
4 fennel fronds, to garnish

For the Sauce:
2 tbsp fennel fronds, finely chopped
300ml béchamel sauce, hot

Method:

Gut and scale the fish then cut two slashes in the thickest part of the flesh on both sides. Sprinkle with the chopped fennel and season liberally with salt and pepper.

Brush with melted butter. Also brush some aluminium foil or your grill pan with a little butter, so the fish doesn’t stick while cooking.

Place the fish under the grill, and cook for 5-6 minutes on each side, very near the grill to start with and further away when the skin is sealed and crisp.

In the meantime, prepare the béchamel sauce and stir in the fennel fronds.

To serve, arrange a pool of the fennel sauce on four plates. Sit the mackerel on top, garnish with a fennel frond then spoon over a little more fennel sauce.